Minestrone Tortellini

Ingredients

• 1 (9 ounce) package refrigerated cheese-filled tortellini
• 1 tablespoon olive oil or vegetable oil
• 1 medium zucchini, cut lengthwise in half, then cut into 1/4 inch slices
• 1/2 cup coarsely chopped yellow bell pepper
• 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained
• 1 (15 1/2 ounce) can dark red kidney beans, rised and drained
• 2 tablespoons chili sauce
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh parsley

Directions

1. 1

   Cook and drain tortellini as directed on package.

2. 2

   While tortellini is cooking, heat oil in 12-inch non-stick skillet over medium-high heat. Cook zucchini and bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.

3. 3

   Stir in tomatoes, beans, chili sauce and salt. Cook 4 to 5 minutes over medium heat, stirring occasionally, until thoroughly heated. Stir in tortellini. Sprinkle with parsley.